• 4 ounces Jungle Eagle Base*
  • 1 ounce Campari, chilled in freezer
  • 2 ounces blue rum**, chilled in freezer


*Jungle Eagle Base:


**Blue Rum:


For the Jungle Eagle base: Add pineapple juice, lime juice, crème de cacao, water, and sugar to a blender. Blend on high for at least 1 minute or until sugar is completely dissolved. Strain into a glass bottle and refrigerate until use.

For the blue rum: Combine rum and blue curacao. Store in freezer until served.

For the cocktail: In a chilled glass, fill 1/3 of the way with packed ice. Carefully pour Jungle Eagle Base over the ice making sure no liquid is on the sides of the glass. Using a cocktail spoon, carefully layer Campari and blue rum into the glass, allowing each layer to settle before pouring the next.

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